A Dupont Circle pizzeria is offering a bold crossover of two New York City culinary favorites. 

Alfreda, which sits at the corner of P and Hopkins streets, features an imaginative menu with classics like white pizza and daring flavors like the brunch menu’s Bacon, Egg and Cheese pizza. World-renowned chef Russell Smith, who worked as the executive chef of the former upscale Penn Quarter restaurant The Source, opened Alfreda in March, paying tribute to his late grandmother with the restaurant’s name.

Alfreda is open from noon to 9 p.m., extending to 9:30 p.m. on Fridays and Saturdays. But if you want to try one of their three 12-inch brunch pizzas — steak and egg, smoked salmon, and of course, bacon, egg and cheese — make sure to go during their brunch hours: noon to 3 p.m. on Saturdays and Sundays. Read more…